Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 350°F and line baking sheets with parchment paper, keeping the trays ready for portioning.
Mix dry ingredients
- Whisk together the all-purpose flour, baking soda, and salt in a bowl until evenly combined.
Cream wet ingredients
- Cream the butter and brown sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
Combine dough
- Gradually mix the dry ingredients into the wet mixture until just combined, stopping as soon as no dry flour remains.
Add rhubarb and walnuts
- Fold in the finely diced fresh rhubarb and chopped walnuts (if using) so the dough is streaked with pink pieces.
Portion
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart for even spreading.
Bake
- Bake at 350°F for 10-12 minutes until the edges are lightly golden and the centers are set.
Cool
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For evenly baked cookies, keep the rhubarb finely diced so it distributes through the dough without watery pockets. Store in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies for up to 2 months. For a nut-free option, omit the chopped walnuts (the dough and bake timing stay the same).